Rose Pistachio Meringues
- 4 egg whites
- ½ cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon rosewater
- 4 to 8 drops red food coloring (depending on your desired vibrancy)
- Pinch of salt
- ½ cup finely chopped pistachios
- 3 tablespoons finely chopped rose petals (I found some at a natural grocers near me!)
- Preheat the oven to 230°F. Line a baking sheet with parchment paper.
- In a bowl, with an electric mixer, whisk the egg whites at a high speed until slightly frothy.
- Continue to whisk at a medium-high speed, adding the granulated sugar 1 tablespoon at a time, and then add the powdered sugar in the same fashion.
- Add the rosewater, food coloring, and salt and turn the mixer to high. Whisk on high until the mixture is glossy and stiff peaks are formed.
- Set aside 1 tablespoon of the pistachios and 1 tablespoon of the rose petals for garnish. Fold the remaining pistachios and rose petals into the meringue.
- Use 2 spoons to scoop and shape mixture onto parchment, one to scoop, the other to shape the meringues into 1 ½-inch mounds. The cookies don’t need much room between one another, as they don’t expand. Dust each meringue with a pinch of the reserved pistachios and rose petals. Bake for 1 hour and 30 minutes, or until hollow-sounding when tapped. Cool on a wire rack and serve that day.